Chestnut and Lentil Cutlets
From How to cook vegetables, 1911
A great vegetarian option.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
943Calories
48 gProtein
160 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories943 kcal
Protein48 g
Carbohydrates160 g
Fiber34 g
Sugars14 g
Total Fat38 g
Saturated Fat0.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat2 g
Cholesterol66 mg
Sodium81 mg
Potassium3385 mg
Calcium225 mg
Iron18 mg
Magnesium287 mg
Phosphorus997 mg
Zinc5.9 mg
Copper2.2 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A8.6 mcg
Vitamin E2.4 mg
Vitamin K32 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.1 mg
Folate837 mcg
Choline139 mg
Caffeine0 mg
Water595 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 43. The excerpt below is the record exactly as published.
Chestnut and Lentil Cutlets. Chestnuts and lentils make an excellent combina- tion. Mix 1 pint of lentil puree with | pint of chestnut puree cooked as above directed. Stir in a small onion, previously minced finely, and fried to a golden colour in an ounce of butter. Now add a few chopped, peeled mushrooms, and a teaspoonful of finely- chopped parsley ; season to taste with salt and pap- rika or Krona pepper; reheat, and stir in 2 egg yolks
Cook this with the app: pantry check, scaling, and the assistant.